celery, chopped with tops
chicken, cooked and chopped
1Melt butter in a saucepan over low heat.
2Add onion and celery with leaves; cook until tender.
3Blend in flour; stir in milk.
4Cook, stirring constantly, until sauce thickens and comes to a boil.
5Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken; remove from heat.
6Pare potatoes; cut in very thin slices.
7Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with remaining salt.
8Pour chicken sauce over potatoes; cover and bake in preheated 425 oven 1 hour, or until potatoes are tender.